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Teriyaki Tofu Stir-fry Recipe

Japanese-inspired · Main course · 30 min total

A quick and flavorful weeknight dinner featuring crispy tofu and colorful vegetables coated in a homemade sweet and savory teriyaki sauce.

Ingredients

• 14 oz (400g) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, sliced
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake or dry sherry
• 1 tbsp sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sesame seeds (optional)

Instructions

1. Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with cornstarch to coat.
2. In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic to make teriyaki sauce.
3. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
4. Add remaining 1 tbsp oil to the skillet. Stir-fry bell pepper, broccoli, and carrot for 3-4 minutes until tender-crisp.
5. Return tofu to the skillet. Pour teriyaki sauce over everything and stir-fry for 1-2 minutes until sauce thickens and coats the ingredients.
6. Garnish with green onions and sesame seeds. Serve immediately over steamed rice.

Tips

• For extra crispy tofu, press it longer or use a tofu press.
• Substitute vegetables with snap peas, mushrooms, or bok choy as desired.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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